When is a soup not a soup?
Answer, when you are in Paraguay.
Paraguay is a small landlocked country in South America on the middle course of the river Paraguay bordered by Brazil Argentina and Bolivia.
The national language is Spanish.
In Spanish, sopa – soup, but not in Paraguay.
Sopa Paraguay is one of the favorite snacks in the country of Paraguay.
Basically a cross between a corn bread and a soufflé. It can be eaten either as a separate dish or as a side-dish. This creamy corn bread of Paraguay is mouthwatering if it is consumed hot and is a hot favorite among the young ones as well as the old ones. The nutrient contents of this dish make this a favorite among the health conscious people as well.
What you need:
- 1 tablespoon unsalted butter
- 1 tablespoon corn or vegetable oil
- 1 cup diced onion
- 1/4 cup each diced red and green pepper
- 1 1/2 cups whole cornmeal
- 1 cup milk
- 2 tablespoons granulated sugar
- 1/2 cup low-fat cottage cheese
- 2 large eggs
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 2 teaspoons baking powder
- 1 1/2 cups fresh or frozen corn kernels
- 1 cup cheese, grated
What you do:
Cook the onions off in butter until translucent, stirring occasionally. Add the peppers and cook for another minute. Remove and cool to room temperature.
Combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs (beat the whites until fluffy), salt, pepper, and baking powder. Add the corn kernels and cooled onion mixture. Add cheese, and transfer the batter to the greased pan.
Bake for 40 to 45 minutes – preheated oven to 375°F, until the center doesn’t move when lightly touched with your finger. Remove from the oven, serve warm.
If you want to read more about Paraguayan cuisine try here.